With the exact texture and a similar flavor to classic Rice Crispy Treats, this version boasts only 3 ingredients and a natural sweetener. Plus, these Peanut Butter Rice Crispy Treats take only minutes to make AND they’re so super yummy!

peanut butter rice krispies treats on parchment

Peanut Butter Rice Crispy Treats

Long ago when I was a teenager, we had a very crunchy cookbook from a natural foods store in Philly. There was a recipe for crispy brown rice bars that we tried and I’ve always remembered it fondly—and love to make this updated version for my family now.

This recipe is just three simple ingredients and it comes together in minutes. It’s sweet enough but also has a nice mix of other flavors, too.

Homemade Rice Crispy Treats without Marshmallows

This no-bake peanut butter bar recipe relies on brown rice syrup and nut butter to hold them together instead of marshmallows. This means you don’t need to even turn on the stove to make the recipe.

ingredients in peanut butter rice krispie treats

Ingredients You Need

To make this no-bake dessert, you’ll need:

  • Natural unsweetened peanut butter: I usually use Smucker’s brand.
  • Crispy brown rice cereal: Any brand works here. I like to use crispy brown rice cereal in this recipe since I like the flavor and I like that it’s low in added sugar—and has a short ingredient list. You can use traditional Rice Krispies if you prefer.
  • Brown rice syrup: Look for brown rice syrup in the sweetener aisle of your store near the sugar and agave syrup.
how to make peanut butter rice krispie bars step by step

Step-by-Step Instructions

Here’s a look at the simple process to make these peanut butter bars. Scroll down to the recipe card for specifics.

  1. Warm the peanut butter and syrup. (photo 1)
  2. Add the cereal. (photo 2)
  3. Mix. (photo 3)
  4. Press into a parchment-lined pan. Chill. (photo 4)
  5. Remove from pan with the parchment and slice. (photo 5)
  6. Enjoy!

What kind of peanut butter is best in this recipe?

I prefer to use natural unsweetened creamy peanut butter in this recipe. The Smucker’s shown above is a good option, as is this one from the Whole Foods store brand. Both options make really delicious no-bake peanut butter bars with just the right amount of crispiness.

What can I use in place of brown rice syrup?

So I try as hard as I can to give substitutions, especially when I know an ingredient may be new to many of you like with brown rice syrup. But this recipe really works best with it—it lends the exact texture of a classic Rice Krispie bar without using marshmallows.

TIP: I can find it in my small town grocery store in the baking aisle near the sugar. A jar is about $4 and will make about two batches of these bars.

Can you freeze Rice Krispie treats?

Yes, you actually can freeze these and they thaw to a very similar consistency. Be sure to wrap really well, removing as much air as you can from the freezer bag, to create a vacuum effect.

peanut butter rice krispie treats on wooden plate

How to Store

These bars are best enjoyed on the day they are made but they can last up to 3 days stored in an airtight container. I prefer to store them in the fridge but they are fine at room temperature too—as long as your room temperature isn’t too warm! (If they get too warm, they may be very sticky.)

Best Tips for Success

I’d love to hear what you think of this recipe if you try it so please comment below with feedback!

peanut butter rice krispies treats on parchment

Peanut Butter Rice Crispy Treats

Look for brown rice syrup in the baking aisle near agave nectar and sugar.
5 from 2 votes
Prep Time 15 minutes
Cook Time 0 minutes
10 minutes
Total Time 25 minutes
Cuisine American
Course Dessert
Calories 173kcal
Servings 16 bars

Ingredients

Instructions

  • Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two ends (so you can lift out the bars to slice once firm). 
  • Warm the peanut butter and rice syrup for 15-30 seconds in the microwave or until just warm
  • Mix all ingredients together in a bowl with a wooden spoon or spatula.
  • Pour into prepared pan and press down evenly.
  • Refrigerate for 10-15 minutes. Slice and serve. 

Notes

  • Store in the fridge in an airtight container for up to 1 week.
  • Serve at room temperature or chilled.
  • Use Sunbutter if needed for a nut-safe version.
  • Use crispy brown rice cereal or a similar option with no added sugar.
  • If you don’t have parchment paper, coat pan with nonstick spray and remove excess with a paper towel.
  • Top with sprinkles if desired.
  • Look for brown rice syrup near the sweeteners in your grocery store.

Nutrition

Calories: 173kcal, Carbohydrates: 24g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 89mg, Potassium: 111mg, Fiber: 1g, Sugar: 14g, Calcium: 22mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I know I made these before and loved them, but I feel like I added mini chocolate chips to them. I can’t remember for sure though – do you think that would work?

    1. It works best since it’s naturally sticky. My small town regular grocery store now carries it and it’s about $4 a jar. You could ask yours if you haven’t seen it!